| [1] |
QI Mingming, REN Zhishang, ZHANG Guangyao, HE Zhuangzhuang, WANG Chenjie, ZHANG Dongliang, MA Chengye.
Effect of Extrusion Treatment on Rheological Properties and in Vitro Digestibility of Pea Starch
[J]. FOOD SCIENCE, 2021, 42(9): 55-63.
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| [2] |
LUO Kun, CAO Weichao, MA Zilin, WU Meng, Omedi Jacob OJOBI, ZHENG Jianxian, HUANG Weining, LI Ning, Filip ARNAUT.
Effect of High-yield Phytase Lactic Acid Bacteria Fermentation on Protein and Baking Quality of Black Bean Sourdough Bread
[J]. FOOD SCIENCE, 2021, 42(6): 111-117.
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| [3] |
WANG Jiayu, CHEN Fenglian, WU Di, TANG Xiaozhi.
Effects of Glutamine Transaminase on the Properties and Microstructure of Whole Wheat Dough
[J]. FOOD SCIENCE, 2021, 42(4): 51-57.
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| [4] |
LI Xueqin, LÜ Yingguo, HUANG Yafei.
Effect of Hot-Water Temperature on Mesoscopic Characteristics of Wheat Dough
[J]. FOOD SCIENCE, 2021, 42(3): 98-103.
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| [5] |
LI Ningning, LI Zhao, ZHAO Shengming, MA Hanjun, ZHANG Wenzhen, KANG Zhuangli, ZHU Mingming, WANG Zhengrong, HE Hongju.
Effect of Nostoc commune on Gelation and Rheological Properties of Chicken Breast Meat Batters
[J]. FOOD SCIENCE, 2021, 42(2): 53-59.
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| [6] |
ZHANG Shuwen, Eman Saad RAGAB, ZHANG Yumeng, WANG Tong, PANG Xiaoyang, LU Jing, JIANG Shilong, LENG Youbin, LÜ Jiaping.
Sonication Improves Physicochemical Properties of Goat Milk and Rheological Properties of Rennet-Induced Goat Milk Gel
[J]. FOOD SCIENCE, 2021, 42(17): 84-90.
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| [7] |
CHEN Chen, WANG Jiajia, WANG Lijian, ZHUANG Xinbo, CHEN Yinji.
Effect of Replacement of Pork Fat with Pre-Emulsified Oil on the Quality of Emulsified Sausage
[J]. FOOD SCIENCE, 2021, 42(16): 8-13.
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| [8] |
LIN Nan, XIAO Yu, YANG Xinbiao, ZHENG Mingzhu, PAN Chu, QIN Zhixin, LI Xuezhen, ZHANG Luyue, LIU Jingsheng.
Effect of Maltose on Gelatinization and Rheological Properties of Waxy Cereal Starches
[J]. FOOD SCIENCE, 2021, 42(10): 1-7.
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| [9] |
WU Meng, CAO Weichao, CHENG Xin, MA Zilin, LUO Kun, XU Yan, HUANG Weining, LI Ning, GAO Tiecheng.
Effect of Fermentation with High-Yield α-Galactosidase-Producing Lactic Acid Bacteria on Biochemical Properties and Breadmaking Characteristics of Chickpea Sourdough
[J]. FOOD SCIENCE, 2021, 42(10): 146-153.
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| [10] |
LI Xiaomin, HAN Wei, LI Qi, WANG Qing, TAN Xinyue, ZOU Qiulong, ZHANG Xiaolin.
Analysis of Microbial Community Structure in Traditional Sourdough and Flavor Components in Steamed Bread Made with It
[J]. FOOD SCIENCE, 2021, 42(10): 162-170.
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| [11] |
ZHANG Hailu, HUANG Xiang, YANG Ran, AN Fengping, AI Mingyan, HUANG Qun.
Effect of Protein Oxidation on Rheological and Gelation Properties of Mutton Batters
[J]. FOOD SCIENCE, 2020, 41(8): 8-13.
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| [12] |
WU Yuxin, CHEN Jiafang, MA Zilin, WU Meng, TANG Xiaojuan, ZHANG Binle, ZHENG Jianxian, HUANG Weining, LI Ning.
Biochemical Characteristics of Rice Flour Sourdough Fermented by Lactic Acid Bacteria and Its Effects on Steaming Characteristics of Steamed Bread
[J]. FOOD SCIENCE, 2020, 41(6): 64-71.
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| [13] |
ZHANG Jing, ZHANG Meili.
Effect of High Hydrostatic Pressure Treatment on Morphological, Thermal and Rheological Properties of Oat Starch
[J]. FOOD SCIENCE, 2020, 41(23): 114-121.
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| [14] |
XIE Xinhua, WU Xiuyuan, WU Junhong, SHEN Yue, WANG Na, ZHANG Bei, XU Lina.
Effect of Poly-γ-Glutamic Acid on Quality of Frozen Dough and Steamed Bread
[J]. FOOD SCIENCE, 2020, 41(22): 22-27.
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| [15] |
CHEN Senyi, LIU Zhenmin, JIAO Jingkai, PANG Jiakun, YU Yi.
Comparison of Characteristics of Lactic Acid Bacteria as Starter Cultures for Cheese and Application in Fresh Cheese Production
[J]. FOOD SCIENCE, 2020, 41(22): 112-118.
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